Re: The Cooking Thread

I agree with the above, although I tend to prefer minced fresh garlic cloves over garlic powder. I also wouldn't underestimate the value of a good mirepoix base. And LOTS OF TIME to let the flavor profile develop.

Re: The Cooking Thread

Originally Posted by Courtney

I agree with the above, although I tend to prefer minced fresh garlic cloves over garlic powder. I also wouldn't underestimate the value of a good mirepoix base. And LOTS OF TIME to let the flavor profile develop.

I kind of second guessed myself on whole cloves of garlic. I think if it's part of the original recipe, it's good to use it. I went with powder simply as an enhancer to overall flavor in a pinch. But mostly agree that when using garlic, fresh is best.

Re: The Cooking Thread

Originally Posted by Courtney

I agree with the above, although I tend to prefer minced fresh garlic cloves over garlic powder. I also wouldn't underestimate the value of a good mirepoix base. And LOTS OF TIME to let the flavor profile develop.

Re: The Cooking Thread

I'm roasting Kalua pig for the first time today. Spent the morning at three different Asian markets, looking for ti leaves and banana leaves (all the people I know who had banana trees in their yards have since removed them). No luck. I know florists carry ti leaves, but gave up and didn't want to drive to yet another store. Trying a trick one recipe suggested: place whole bananas on the pork and then wrap tightly in foil. I'm eager to see how it turns out.

Re: The Cooking Thread

Just an FYI, I didn't do anything and I just let the stew stew. It turned out delicious. I'm going to try some of your other suggestions for recipes soon though, cuz it was so easy.

Cool did you take pics? What I like to do sometimes for "beef stew" is put cut up ribs in water and cook over night. Then put the entire ribs in the stew and later the servings (the bones are so big you won't swallow them and it makes for a good presentation). The meat is super tender and ribs tend to be cheaper than some cuts. I usually use rib eye in my stews so a friggin pot of stew costs over $40. Complain complain, oh well. Glad yours came out. cr****

In large bowl, mix flour, paprika, salt and 1 tsp chili powder; add in beef and mix until well coated
Place beef in crock pot and add garlic and veg.; pour in tomatoes and their juices; add remaining chili powder and red pepper flakes.

******Cover and cook on high for 8-10 hours.******

Makes 8 servings

8-10 hours seems a little long for the high setting.

I just made stew the other day. Heat up some oil in the french oven. Brown some beef cubes lightly dusted in flour. Take them out once browned and then soften some veg in the remaining oil (carrots, potato, yam, turnip, celery, onion). Deglaze the pot with some red wine, scrape off the brown flavor bits on the bottom and add a couple tablespoons of tomato paste. Top up the pot with some nice beef stock, throw in a bouquet (thyme, rosemary, parsley, bay leaves), and season with salt, pepper and chili flakes. Throw it in the oven at 300 for a couple of hours until the beef is nice and tender. Thicken it to your liking with a roux. Tastes even better warmed up the next day

Re: The Cooking Thread

Originally Posted by Shaxspear

8-10 hours seems a little long for the high setting.

I just made stew the other day. Heat up some oil in the french oven. Brown some beef cubes lightly dusted in flour. Take them out once browned and then soften some veg in the remaining oil (carrots, potato, yam, turnip, celery, onion). Deglaze the pot with some red wine, scrape off the brown flavor bits on the bottom and add a couple tablespoons of tomato paste. Top up the pot with some nice beef stock, throw in a bouquet (thyme, rosemary, parsley, bay leaves), and season with salt, pepper and chili flakes. Throw it in the oven at 300 for a couple of hours until the beef is nice and tender. Thicken it to your liking with a roux. Tastes even better warmed up the next day

Yumm sounds good and easy. One thing you said "Tastes even better warmed up the next day." Where is the line for local, fresh that day, not pre-made, all of those things people and restaurants are promoting these days. There are a number of foods that taste better after not only a few hours but days me thinks. Just confusing sometimes. cr****

Re: The Cooking Thread

I personally find that foods that were once considered "peasant" food that use less expensive ingredients and sit in a sauce tend to be the kind of dishes that taste better the next day. Stew, chili, cassoulet etc.

Re: The Cooking Thread

Originally Posted by Shaxspear

I personally find that foods that were once considered "peasant" food that use less expensive ingredients and sit in a sauce tend to be the kind of dishes that taste better the next day. Stew, chili, cassoulet etc.

True but not always peasant.... nothing like a prime cut of beef, dry aged for weeks , yummy..... I used to be a vegan, yikes .... cr****

Re: The Cooking Thread

Originally Posted by miscorrections

Last I checked really nice cuts of beef are not inexpensive and do not sit in sauce and do not taste better the day after cooking.

Agree but even the old cheap cuts of steak, skirt and flank seem to be not inexpensive (double negative ?) I consider any ribs to be a cheap cut.
AMERICAN WAGYU DRY AGED RIB CHOP
$141.75 That's online price, yikes. It says "But it can feed TWO" .... cr****

Re: The Cooking Thread

Originally Posted by miscorrections

Why would she do that? The central coast is cow country, there are tons of excellent butchers.

Ask her, cost is never an issue with her so who knows? I don't advise. And I don't go to local butchers because: a) I am cheap b) I think food is overrated and sometimes just a waste of time and money. Sleep runs a close 2nd. cr****

Re: The Cooking Thread

Originally Posted by Robin

Sorry for the blurry pic, but this was my first attempt ever at making rack of lamb. I made it for Christmas dinner, only to find out that most of my family doesn't eat lamb. Out of 17 slices, only 5 were eaten.

Having only 5 of the 17 would not have been a problem. I would of had the remaining slices cold with red wine for breakfast.